Deliciously paired with lemon-ginger sorbet
- Prep Time: 4h 15m
- Cook Time: 15m
- Total Time: 4h 30m
- 2 packets gelatin
- 6 tablespoons water
- 2 pints heavy cream
- 1 cup sugar
- 4 limes
- 2 teaspoons vanilla
- kosher salt
- 1 pint fresh blueberries, rinsed and picked through to remove any stems or bad berries
Ginger Nut Crumble
- 1/2 cup macadamian nuts
- 2 tablespoons candied ginger
- 1/2 cup shredded coconut
- In a small bowl, dissolve the gelatin in water, and stir to eliminate any lumps.
- In another small bowl, zest 3 of the limes and add juice from all four limes.
- Distribute the blueberries into 12 panna cotta molds on top of a sheet tray.
- In a small saucepan, over medium-high heat, whisk together the heavy cream and sugar, until it's dissolved. Cook the cream until there are tiny little bubbles foaming around the edges--a light simmer. Add the gelatin, stirring constantly so that the bottom doesn't burn. Remove from heat.
- Add vanilla and 2 healthy pinches of salt to the cream. Stir the cream vigorously to add the lime juice and zest without curdling. Once it's combined, taste the mixture to make sure that you're happy with the flavor.
- Ladle the mixture into the molds, while continuing to stir it to reduce any clumping. Place the tray into your refrigerator to set. At least 4 hours, and up to a day in advance of when you will be serving them.
- When ready to serve the panna cotta, remove them from the fridge and have a bowl of hot water ready. Dip the molds into the hot water for 3 seconds each and then flip onto their serving plates. They should unmold very quickly. Top with crumble and serve alongside sorbet.
- Toast the macadamia nuts in a small saute pan. Remove them from heat and toast the coconut in same pan.
- Finely chop the candied ginger and macadamia nuts and toss in a small bowl with the toasted coconut and a sprinkle of salt. Set aside and top panna cotta when ready to serve.